Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions
This New York Times recipe is so easy and delicious. Since I don’t have a grill I broil my sausages for about 5-7 minutes and they are great.
2 lb. your favorite sausages
3 TB. olive oil
1 large red onion, thinly sliced
4 fresh thyme sprigs
salt and pepper
pinch of sugar
1 cup of cherry tomatoes, halved
1 lb. green and/or wax beans, trimmed
1/4 cup white wine
1/2 cup chopped mixed fresh herbs, such as basil and parsley
Prepare grill or preheat broiler. Grill or broil sausages until browned and blistered and cooked all the way through, 5 to 7 minutes.
Meanwhile, prepare beans. Heat oil in a large skillet with a cover until shimmering. Add onion, thyme sprigs and a pinch each of salt, pepper and sugar. Saute over medium-high heat until onions are golden in spots and browned around the edges, about 7 minutes.
Add tomatoes and saute until they start to release their juices, 2 minutes. Add beans and white wine and toss everything in pan. Cover, reduce heat to medium-low, and cook 3 minutes. Uncover pan, add herbs and continue to cook. Toss beans occasionally, until liquid evaporates and beans are done to taste, 5 to 15 minutes, adding water to the pan if it dries out. Garnish with coarse salt if you like and serve hot or at room temperature, with sausages.
